This recipe was born out of a conglomeration of different events, which is how some of my favorite recipes happen. You aren’t planning them, but then you realize that you have an odd assortment of leftover bits and pieces in your fridge and pantry, and you start to get this feeling. The feeling that they just might work together as a delicious taste sensation. That’s what happened here, with a side of me doing my January New Year New You thing, which means that the Southern husband and only have S meals during this month. Seafood, Soup and Salad. This mash-up is a warm salad full of whole grains and veggies with a little zing provided by a little feta cheese and a few other things. Good and good for you can also taste pretty dang good!
It started while I was gazing at the giant pile of these that the Southern daughter left behind after she went back to college.
She is great about stocking the fridge and pantry with all kinds of healthiness while she is home, but in this case she overestimated exactly how many green beans one healthy person could eat. So there was that.
Then, because I have told anyone who will listen to me that I have a big old food crush on farro, I had several bags of it that I had been given for the holidays that had not yet been tucked into the pantry.
If you haven’t yet tried farro, it is a slightly nutty, slightly chewy, totally delicious grain that is kind of a cross between barley and brown rice. I’m crazy about it.
Green beans, farro, and I also had a hunk of feta cheese in the fridge leftover from making my favorite whipped feta dip. That was the thing that tipped me over the edge. What if I cooked up the farro and steamed up the green beans, and tossed them together with a little olive oil and balsamic vinegar, a handful of chopped parsley and a crumbling of that salty creamy feta? With some fresh ground pepper?
I think you can guess what happened next. It’s enough to make me extend the whole January healthy eating thing at least until February. (Please don’t tell the bacon.)Print
Crisp green beans, nutty farro and tangy feta come together in a warm and wonderful salad that is good and good for you!
- 3 cups water
- 1 cup farro
- 1 teaspoon salt
- 2 cups green beans, trimmed and steamed
- 1 tablespoon balsamic vinegar
- 3 tablespoons olive oil
- 1 tablespoon chopped fresh parsley
- 3 ounces feta cheese, crumbled
- Salt and pepper to taste
- Bring water to a boil and add farro and salt. Cover the pot, reduce to a simmer and cook for 30 minutes or until farro is tender. Drain.
- Place green beans and farro in a mixing bowl. Add vinegar and olive oil and toss. Add parsley and toss again.
- Taste and season with salt and pepper to your liking. Add crumbled feta cheese and give one more gentle toss. Grind a little more pepper on top and serve either warm or at room temperature.
If you can’t find farro, you can substitute cooked pearled barley or even brown rice.